ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
Provided by Um Safia
Categories Dessert
Time 50m
Yield 1 large pan
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
- In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
- Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
- Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
- Bake in the oven until golden - this will take approximately 30-40 minutes.
- Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
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Ruwaifa Hussain
[email protected]This is a great recipe for a beginner baker. It's easy to follow and the results are delicious.
Jayda Sams
[email protected]The basboussa was a bit too crumbly for my taste, but the flavor was still good.
Kevo kk Levin
[email protected]I've never had basboussa before, but I'm glad I tried this recipe. It was delicious!
Guatavo Ramirez
[email protected]This is the perfect dessert for a summer party. It's light and refreshing.
Hannah Grigsby
[email protected]The syrup was a bit too sweet for my taste, but I still enjoyed the basboussa.
Sujit Mukhiya
[email protected]I made this basboussa for a potluck and it was a big hit. Everyone loved it!
Huzaifa Nadeem
[email protected]This is a great recipe for a special occasion dessert. It's sure to impress your guests.
Sandy Kelly
[email protected]The basboussa was a bit too dense for my taste, but the flavor was still good.
Modou Sallah
[email protected]I've made this basboussa several times and it always turns out perfectly. It's a great recipe.
Tharu Mini
[email protected]This is the best basboussa I've ever had. I highly recommend it!
dilkabadsha Ali
[email protected]The basboussa was a little dry, but the syrup helped to moisten it up.
Ebok Doris
[email protected]I made this basboussa for my family and they loved it. It was a great way to end our meal.
Abdul Munaf
[email protected]This basboussa was easy to make and very delicious. I will definitely be making it again.
Pak Turk Solutions
[email protected]The syrup was a bit too thick for my liking, but the cake itself was very good.
Senul Ranol
[email protected]I followed the recipe exactly and the basboussa turned out perfectly. It was a hit at my party!
Wei Hong
[email protected]This basboussa was a bit too sweet for my taste, but it was still a nice dessert.
Brenden Arnold
[email protected]I'm not usually a fan of semolina cakes, but this one was surprisingly good. The syrup was especially delicious.
Lagend Saimali
[email protected]This basboussa was a delightful treat. The semolina cake was moist and flavorful, while the syrup added a perfect touch of sweetness. I highly recommend this recipe!